Speaker1: What we have here is wall eyed and this is a nice white fish, it takes very, very short amount of time to cook. We have this little bit of skin on there, you can leave it on. I will leave one with the skin on and one with it off just so you can see. If you get the skin off, you see this knife?

Speaker2: Yes.

Speaker1: I can bend it.

Speaker2: Like we can.

Speaker1: Exactly, the reason being is so I can get really close to the cutting board and get that skin off because I am using the pressure of my finger to do that. Instead of a stable or harder knife that does not work in, you tend to get a little bit of better result.

So this is a slicer knife. See I am just putting my finger nail right on that skin and just sliding it over I am using my fingers here to pull against the skin.

Speaker3: To pull it off.

Speaker1: To kind of hold it steady as I move my knife nice and smooth, I am not doing a choppy, nice and smooth and just getting rid of that skin.

Speaker3: Does the skins too have scales up on it?

Speaker1: This one does not. No, this is all done for you.

Speaker4: So can I see it nicely.

Speaker1: See, do you want to touch it?

Speaker4: Can I try this?

Speaker1: Sure, let's do this one. Yes, so you are going to start right here you are just going to slide it under and put your finger nail right on there to hold it. And it's really difficult the first time you do it might be pretty hard. So now once are done. Do you want to leave the skin on those or No, okay.

We are going to season these, yes, good job. Let me see it. Oh! Yes it is you are doing just fine keep that finger there and we are going to keep that knife flat. Do you want me to get it started for you so it will make it a little easier? Okay, another easy way if it is a little bit bigger fish you could make a hole in there and stick your finger in but this skin is so soft.

So now you are just thinking trying to, nice long smooth stoke, you are doing great try to keep as much meat on the flay--Oh! You are doing great. Nice and smooth when you get to the end of the cutting board you don't want to fling the knife you just want to--you just was to end in nice and slowly you see that backing up, backing up he is doing great and just a couple more. Look at that, guess you are going fishing this summer. Guess I know who is butchering my fish. Good job look at that. Now you have to clean them.

So if you look he left very little if no meat on that skin. Do you want both try it okay great come on over. There you go, it is going to be kind of slippery. I will get it started for you. How about that?

Speaker3: Yes.

Speaker1: Take long smooth strokes if you want the actual knife to move as you along. Now I will help by pushing the top.

Speaker3: Have you got a Restaurant?

Speaker1: Yes, I do oh I used to. Now I am a teacher, a viewer, okay.

Speaker3: Move your knife so I can get in here.

Speaker1: There you go. Look at that no skin, good job. Last one do you want to keep that as a souvenir, no?

Speaker2: Good job Rachael.

Speaker1: Okay come on Ariel.

Speaker4: Can you please start it for me please?

Speaker1: I will do that.

Speaker4: Thank you.

Speaker1: So first while we are waiting here this is going to go on there little bit, you don't want to over warm it. Just think of how much salty you like on things, a little bit of pepper. Let me see, go ahead. There you go good job, look at that another flayed just use this you guys.